Wild Mushroom and Beef Ragu

Ingredients

• 4 dry-packed sun-dried tomato halves
• 1 lb. fresh wild mushrooms, such as shiitake, Crimini, oyster porcini, morel, or Portobello, in any combination
• 1 lb. ground beef
• 1 1/2 teaspoons olive oil
• 2 medium onion, chopped
• 5 garlic cloves, minced
• 1/2 cup dry red wine
• 2 sprigs fresh thyme or ¼ teaspoon dried thyme
• 1 #10 can 74-40 tomato Italian peeled tomatoes, with their juices
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

Instructions

Wipe the fresh mushrooms clean with a damp paper towel. Trim off the tough stems and discard. Cut large mushrooms into 1/4-inch-thick slices through the stem; leave smaller ones (under 1 inch) whole. Cut the dried tomato into slices

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over medium heat until the onions begin to wilt, about 5 minutes. Uncover and sauté until they are just beginning to brown, about 2 minutes. Add ground beef, cook until brown, drain fat.

Add the red wine and thyme and boil for 1 minute. Add the fresh mushrooms and cook, stirring, for 1 minute. Stir in the canned tomatoes, dried tomatoes and their juices, the chopped dried mushrooms, the sugar, and salt. Partially cover and simmer, stirring occasionally, until the mushrooms are tender and the ragù is thick, about 15 minutes. Pepper generously.